E and I are pancake affectionados. We love pancakes and usually have them once a week or so. I usually whip up a batch using my favorite recipe here. However, we also make these “two-ingredient” banana pancakes when we have bananas we need to use up.
These cottage cheese pancakes came about because I had a tub of cottage cheese sitting in the fridge. I usually enjoy my cottage cheese with some banana bread. E used to enjoy cottage cheese on its own but of late has been resistant to eating foods that are creamy and white. We still haven’t figured out the reason why.
This recipe is slightly adapted from the original (I just added salt) and is simple and easy to put together. The pancakes are also high in protein because of the eggs and cottage cheese. E enjoyed them a lot and ate four in one sitting! I served them with a little maple syrup but they would probably be delicious with some jam as well. Freezing leftovers is also an option.
Cottage Cheese Pancakes
(taken and slightly adapted from here)
- 1 cup cottage cheese (I used small curd, full-fat)
- 1/3 cup flour
- 3 eggs
- 2 tablespoons vegetable oil
- 1/4 teaspoon salt
- Maple syrup/jam, optional
- Combine all the ingredients together (except maple syrup/jam) and mix together till smooth.
- Heat a non-stick pan on high, spray a little cooking spray (if needed).
- Once pan is hot, pour in batter, about 1/4 cup per pancake. Pancakes are ready to flip when you start seeing bubbles on the top or when the bottom is light golden brown. Recipe makes about 10 or so pancakes.
- Serve hot with maple syrup/jam. Freeze leftovers and reheat them in the microwave.